Mango pickle

Name: Mango pickle
Cuisine: Indian
Ingredients: 1 Kg Raw Mangoes; 250 ml Mustard Oil (Sarson Ka Tel); 200 gm Salt; 3 Teaspoons Red Chilli Powder; 2 Teaspoon Turmeric Powder (Haldi); 3 Tablespoon Saunf (Fennel Seeds),; 2 Tablespoons Kalonji (Nigella Seeds); 2 Tablespoons Methi Dana (Dry Fenugreek Seeds),; 1/2 Teaspoon Asafoetida (Hing); 3 Teaspoons Rai (Brown Mustard Seeds), coarsely ground; 2 Teaspoon ajwain (Celery seed)

Garima jaiswal @cook_10017340

Mughalsarai

#RawMango

Garima jaiswal @cook_10017340

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Ingredients

1 KgRaw Mangoes
250 mlMustard Oil (Sarson Ka Tel)
200 gmSalt
3 TeaspoonsRed Chilli Powder
2 TeaspoonTurmeric Powder (Haldi)
3 TablespoonSaunf (Fennel Seeds),
2 TablespoonsKalonji (Nigella Seeds)
2 TablespoonsMethi Dana (Dry Fenugreek Seeds),
1/2 TeaspoonAsafoetida (Hing)
3 TeaspoonsRai (Brown Mustard Seeds), coarsely ground
2 Teaspoonajwain (Celery seed)

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Steps

1

Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
2

Add Salt, Red Chilli Powder, Turmeric Powder and Heeng. Coarsely grind Fennel Seeds, Kalonji, Methi Dana, Asafoetida, Rai (Brown Mustard Seeds), Ajwain (Celery Seeds) add them to the mixture. Mix all the dry ingredients in the pickle.
3

Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
4

Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it.
5

Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready.